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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Frozen Lemon Cake

Source: dLife

Frozen lemon-ice cake made with evaporated skim milk and topped with graham cracker crumbs.

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	51.0

Total Carbs	13.5 g

Dietary Fiber	0.1 g

Sugars	11.6 g

Total Fat	1.3 g

Saturated Fat	0.4 g

Unsaturated Fat	0.2 g

Potassium	131.0 mg

Protein	3.4 g

Sodium	64.9 mg

Dietary Exchanges 1.3 Fat, 0.1 Fruits, 0.2 Milk, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Freeze the evaporated skim milk in a 9-inch square baking pan, covered, for about 1 1/2 hours, or until slushy.
Combine the egg yolks, lemon rind, 1/4 cup lemon juice, and sugar substitute. Beat with an electric mixture at medium speed until smooth and set aside.
In a large chilled bowl, combine the partially frozen milk and the egg whites. Beat with chilled beaters until foamy and then add the remaining 1/4 cup lemon juice. Beat until stiff peaks form and then gently fold the yolk mixture into the milk mixture.
Pour the mixture into a baking pan and sprinkle with graham cracker crumbs.
Cover and freeze the cake until firm, roughly 4 hours.
Cut into squares to serve.